Perfect for leftover pumpkins from Halloween. Or, pick up a cheap one this week and make the most of a delicious bargain. It's a winter warmer and it's super easy to rustle up. You can easily substitute the pumpkin for just butternut squash and if you prefer a different plant-based cheese, it's easy to keep this vegan and delicious with whatever you have to hand.
Roll out your puff pastry onto a lined baking tray. Score a 1 cm border around the edge & use a fork to prick inside the border in even lines.
Add the chutney, pumpkin, squash, caramelised onion & slices of bree to the base along with anything else you’d like.
Brush the border with some oat milk & place in the oven (200c) for about 25 minutes, or until crisp and golden.